Nectarine Tart

By Market Magazine


0 from 0 votes


Preparation (plus 1 hour chill time)


Cooking Time




  • 175 g 175 butter, softened

  • 1/2 cup 1/2 caster sugar

  • 1 tsp 1 vanilla extract

  • 1 1 egg

  • 1 cup 1 self-raising flour

  • 1 cup 1 plain flour

  • 1 tsp 1 ground ginger or cinnamon

  • Milk and white sugar, to glaze

  • 800 g 800 nectarines (8 medium)

  • 1/4 cup 1/4 caster sugar

  • 1 Tbsp 1 honey

  • 3 tsp 3 cornflour


  • Place butter, sugar and vanilla into bowl of electric mixer, beat until light and fluffy. Add egg, beat until combined.
  • Add flours and spice and mix until dough just forms. Shape into fl at disc, cover and refrigerate for 1 hour.
  • Preheat oven to 200°C, fan-forced. Roll out dough between 2 sheets of baking paper to 30cm round. Transfer paper and pastry to oven tray and remove top sheet of paper.
  • Remove nectarine stones, then slice into wedges or thick slices. Mix with sugar, honey and cornflour.
  • Arrange nectarines over pastry leaving 4cm border. Spoon over juices.
  • Fold outside edge of pastry over filling. Brush with milk, sprinkle with extra sugar. Bake for 15 minutes, then lower temperature to 180°C for further 10-15 minutes or until golden brown.

Did you make this recipe?

Tag @marketmag_au on Instagram and hashtag your creation

Leave a Review or share your tips!

Your email address will not be published.

What's Trending Now

Hit enter to search or ESC to close

Don't miss a thing!

Get all our latest recipes, cooking tips and tricks, gardening ideas and all things happening in-store at Harris Farm in your inbox every week.